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Food court 7-10

Published: Wednesday, July 9, 2014 11:00 a.m. CST

I’ve found some “dump” recipes that sound pretty good, plus they are simple to make. Just dump and do a little stir and bake. Sounds pretty easy.

Tater-Tot Casserole

1 pound browned ground beef

1/2 envelope Lipton onion soup mix (about 1 heaping tablespoon)

1 10 1/2-ounce can condensed cream of celery or cream of chicken soup (undiluted)

1 16-ounce package frozen tater tots

1 cup shredded cheddar cheese

Preheat oven to 375°. In a casserole dish, combine cooked ground beef and dry onion soup mix and cream soup. Top mixture with tater tots. Bake, uncovered, for 30 to 40 minutes until bubbly and tots are golden brown. Remove from oven and top with cheese, return to oven until cheese is melted. Serves 4.

Easy Smothered Pork Chops

4 regular cut bone in pork chops

1 can cream of mushroom soup

1 cup uncooked rice (not instant)

2 cups hot water

1 16-ounce bag frozen peas

1 envelope Lipton onion soup mix

Preheat oven to 375°. Spray a 9-by-13-inch pan with nonstick spray. Dump mushroom soup, rice and hot water into pan and stir together until well mixed. Stir in peas. Place pork cops on top, pressing down into rice mixture. Sprinkle envelope of dry soup mix evenly over all. Bake 1 hour until chops are done and rice has absorbed liquid. Serves 4.

Oh So Easy Chicken Dinner

4 to 6 boneless, skinless chicken breasts

1 to 2 cans green beans

2 to 3 potatoes, cubed

1 packet Good Seasons Italian Dressing Mix

1 stick butter, melted with 1 tablespoon Lawry’s Seasoned Salt

Spray a 9-by-13-inch dish with cooking spray. Empty one or two cans of drained green beans down one side of the baking dish. Place chicken breasts in the middle of the dish in a line. Put cut potatoes on the third side of the dish. Drizzle melted butter over the top of everything. Sprinkle dry Italian dressing over the entire dish. Cover with foil and bake at 350° for 1 hour, removing foil for last 15 minutes. Remove from oven and serve. Serves 4 to 6.

Easy Layered Bars

1/2 cup (1 stick) butter, melted

1 1/2 cups graham cracker crumbs

1 14-ounce can sweetened condensed milk

1/2 cup coconut

1 cup peanut butter chips

1 1/2 cups crisp rice cereal

1 cup semisweet chocolate chips

1/2 cup candy coated chocolate candies (M & M’s)

Preheat oven to 350°. Spray a 13-by-9-inch pan with nonstick cooking spray. Pour butter into pan. Sprinkle graham cracker crumbs evenly over butter. Pour condensed milk over crumbs. Sprinkle with coconut, peanut butter chips, cereal, chocolate chips and candies. Press down gently on candies. Bake 25 to 30 minutes or until top just begins to brown. Cool completely on wire rack. Makes 24 bars.

Mixed Berry Cake

2 12-ounce packages frozen mixed berries, thawed and drained

1 package (about 15 ounces) white cake mix

1/4 teaspoon ground cinnamon

1 12-ounce can lemon lime soda

1/2 cup cinnamon chips

Preheat oven to 350°. Spray a 13-by-9-inch pan with nonstick cooking spray. Spread mixed berries in prepared pan. Top with dry cake mix, spreading evenly. Sprinkle with cinnamon. Slowly pour soda over top, covering cake mix as mush as possible. Sprinkle with cinnamon chips. Bake 45 to 50 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before serving. Serves 12 to 16.

Super Strawberry Dump Cake

3 cups thawed frozen or fresh strawberries, cut into halves or quarters

1 package (about 15 ounces) strawberry cake mix

1/2 cup (1 stick) butter, cut into thin slices

Preheat oven to 350°. Spray a 13-by-9-inch pan with cooking spray. Spread strawberries in prepared pan. Top with cake mix, spreading evenly. Top with butter in single layer, covering cake mix as much as possible. Bake 45 to 50 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before serving.

If you should need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.

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